Description
A delightful breakfast classic featuring creamy avocado and perfectly poached eggs on toasted bread.
Ingredients
Scale
- 2 slices of whole-grain or sourdough bread
- 1 ripe avocado
- 2 large eggs
- Salt and pepper to taste
- 1 tablespoon of olive oil (optional)
- Fresh lemon juice (to taste)
Instructions
- Start by gathering all your ingredients. Toast your bread to golden perfection in a toaster or on a skillet. Make sure the avocado is ripe; it should yield slightly when gently pressed. Slice it in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt, pepper, and lemon juice, and mash it with a fork until creamy yet slightly chunky.
- To poach your eggs, bring a pot of water to a gentle simmer. Add a splash of vinegar to help the egg whites coagulate. Crack an egg into a small cup or ramekin, then carefully slide it into the simmering water. Cook for about 3-4 minutes until the white is set but the yolk remains runny. Use a slotted spoon to remove the egg and drain it on paper towels.
- Spread a generous layer of the mashed avocado onto each slice of toast. Carefully place the poached egg on top, allowing the yolk to cascade down over the avocado. Finish with additional salt, pepper, and any optional garnishes you desire. Serve immediately for the best flavor and presentation.
Notes
For added flavor, consider incorporating a pinch of red pepper flakes, smoked paprika, or fresh herbs as garnishes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Toasting and Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 186mg